I set out to prove to myself just how easy it can be to smoke a turkey for Thanksgiving. That meant no brining, no basting, no rubs, no oils, no injecting. Nothing. Just an easy smoked turkey breast.
I used a turkey breast that was already in a basting solution to speed things along and keep the ‘easy’ theme. Turkeys that are already pre-brined (or ‘pumped’) are common and they do save you a lot of time and hassle.
I was very, very happy with this easy smoked turkey breast. It was completely fuss-free. The skin was nice and crunchy. The meat was tender and moist. I used plenty of wood to get plenty of smoky flavor. I think that made up for the spices or basting sauce I would normally add. If you’re making a turkey for a crowd this is the way to go. You’ll have plenty of free time for other things.
I served the turkey with my smoked turkey gravy, made using broth from turkey wings that I smoked on a few days before smoking this easy turkey breast.
Easy Smoked Turkey Breast
- 5-8 pound Butterball turkey breast frozen bone-in, thawed per package instructions
- Fire up your smoker for cooking at 325 F. If you’re using a Weber Smokey Mountain smoker (or any smoker that uses a water pan), line the water pan with foil and do not add water.
- Use a fruit wood or lighter wood such as hickory.
- Place the turkey breast meat side up in the center of the smoker.
- Smoke until the meat reaches 165 F as measured in several locations.
- Remove and let rest 30 minutes before slicing. Do not cover with foil as this will cause the skin to get soggy.
Nutritional values are approximate.